Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage
暂无分享,去创建一个
[1] K. Sallam,et al. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. , 2004, Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire.
[2] R. Jones. Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef. , 2004, International journal of food microbiology.
[3] L. Shelef,et al. Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. , 2002, Meat science.
[4] Y. Kato,et al. Change in the composition of the microflora on vacuum-packaged beef during chiller storage. , 2002, International journal of food microbiology.
[5] R. Jones. Immunisation against Lactic-acid Bacteria as a Technique to Extend the Chilled Storage Life of Vacuum-packed Lamb , 1999 .
[6] R. Bogoczek,et al. MLECZAN WAPNIA : JAKOSC, WLASCIWOSCI I KIERUNKI ZASTOSOWAN , 1998 .
[7] R. Bogoczek,et al. Mleczan sodu - właściwości i kierunki zastosowań , 1998 .
[8] E. H. Marth. Extended shelf life refrigerated foods : Microbiological quality and safety , 1998 .
[9] E. Borch,et al. Bacterial spoilage of meat and cured meat products. , 1996, International journal of food microbiology.
[10] O. Sørheim,et al. Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef , 1996 .
[11] C. Cutter,et al. Reductions ofListeria innocuaandBrochothrix thermosphactaon beef following nisin spray treatments and vacuum packaging , 1996 .
[12] Jørgen Leisner,et al. Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air. , 1995, International journal of food microbiology.
[13] L. Shelef. Antimicrobial Effects of Lactates: A Review. , 1994, Journal of food protection.
[14] B M Mackey,et al. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. , 1992, Society for Applied Bacteriology symposium series.
[15] D. L. Huffman,et al. Properties of Low‐Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage , 1992 .
[16] E. Borch,et al. Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp. , 1992, International journal of food microbiology.
[17] J. Farber,et al. Microbiological quality of foods packaged under modified atmospheres , 1990 .
[18] C. Vanderzant,et al. Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks. , 1983, Journal of Food Protection.
[19] C. Gill,et al. Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks , 1982, Applied and environmental microbiology.
[20] M. Rogosa,et al. A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI , 1960 .